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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 30 |
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My husband discovered he has celiac disease a couple of years ago, and I've had to find a whole new way of cooking.â These nutty, chocolaty bars are perfect for those with gluten intolerance. Pam Gianetti - Girard, OH Ingredients:
2/3 cup butter, softened |
1 cup packed brown sugar |
1 egg yolk |
1/3 cup unsweetened applesauce |
1 teaspoon vanilla extract |
1 cup white rice flour |
1/3 cup potato starch |
1/3 cup tapioca flour |
4-1/2 teaspoons cornstarch |
4-1/2 teaspoons garbanzo and fava flour |
2-1/2 teaspoons xanthan gum |
3/4 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup finely chopped pecans |
Directions:
1. In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and salt; gradually add to creamed mixture and mix well.
2. Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars. Yield: 2-1/2 dozen.
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